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Start by whisking together the flour, sugar, baking powder and sea salt in a medium mixing bowl until well combined.
Transfer your pancake mix to an airtight container or glass jar with a lid, and store it at room temperature for up to 3 months, or in the refrigerator or freezer for up to 12 months. That's it!
Before getting started, lightly coat a griddle or skillet with cooking spray, and then set it on the stovetop over a medium heat to preheat.
In a large mixing bowl, whisk together one full batch of pancake mix with the wet ingredients, including 1 whole egg, ¾ cup of milk or buttermilk, and 2 tablespoons of vegetable or canola oil, just until well combined.*
Use a ladle to scoop around ¼ cup of your pancake batter onto the hot and lightly oiled griddle, and cook for 4-5 minutes over medium-low heat, 'til the batter has bubbled through and the bottom side is a deep golden brown.
Then flip and let your pancakes cook on the other side for another 2-3 minutes, 'til golden brown.
Pull your pancakes off the griddle, and lather them with butter and maple syrup. Add a dollop of whipped cream on top and serve immediately!